As the sun began to set over the vibrant streets of Barcelona, I stumbled upon a quaint little tapas bar tucked away in a bustling alley. The tantalizing aroma of sizzling garlic, fresh herbs, and roasted peppers wafted through the air, beckoning me inside. I decided to recreate that moment at home, inviting friends over for an evening of laughter, stories, and a delightful spread of tapas that would transport us straight to Spain.
This tapas platter is a celebration of flavors, colors, and textures, featuring a variety of small bites that are perfect for sharing. Each component is simple to prepare, yet the combination is nothing short of extraordinary. Gather your ingredients, pour a glass of sangria, and let’s get cooking!
Ingredients
For the Patatas Bravas:
– 500g potatoes, peeled and cubed
– 2 tbsp olive oil
– 1 tsp smoked paprika
– Salt to taste
– Fresh parsley, chopped (for garnish)
– 100g aioli (store-bought or homemade)
For the Chorizo al Vino:
– 200g chorizo sausage, sliced
– 150ml red wine
– 2 cloves garlic, minced
– Fresh thyme, for garnish
For the Roasted Bell Peppers:
– 3 mixed bell peppers (red, yellow, green), sliced
– 2 tbsp olive oil
– 1 tbsp balsamic vinegar
– Salt and pepper to taste
– Fresh basil, for garnish
For the Spanish Tortilla:
– 4 large eggs
– 200g potatoes, peeled and thinly sliced
– 1 onion, thinly sliced
– Salt and pepper to taste
– Olive oil for frying
Instructions
Start with the Patatas Bravas. Preheat your oven to 200°C (400°F). Toss the cubed potatoes with olive oil, smoked paprika, and salt on a baking sheet. Spread them out in a single layer and roast for about 25-30 minutes, or until golden and crispy. Serve with aioli drizzled on top and a sprinkle of fresh parsley.
Next, prepare the Chorizo al Vino. In a skillet over medium heat, add the sliced chorizo and cook until it starts to release its oils, about 5 minutes. Add the minced garlic and cook for another minute. Pour in the red wine and let it simmer until slightly reduced, about 10 minutes. Garnish with fresh thyme before serving.
For the Roasted Bell Peppers, toss the sliced peppers with olive oil, balsamic vinegar, salt, and pepper in a bowl. Spread them on a baking sheet and roast in the oven at the same temperature for about 20 minutes, until they are tender and slightly charred. Finish with fresh basil for a refreshing touch.
Finally, make the Spanish Tortilla. In a non-stick skillet, heat a generous amount of olive oil over medium heat. Add the thinly sliced onions and potatoes, cooking until the potatoes are tender, about 15 minutes. In a bowl, whisk together the eggs, salt, and pepper. Pour the egg mixture over the potatoes and onions, allowing it to cook for a few minutes until the edges are set. Carefully flip the tortilla to cook the other side, or finish under the broiler for a few minutes until fully set and golden.
Now, arrange all the components on a large platter, allowing each dish to speak for itself. Add some crusty bread on the side for an authentic touch. As you gather around the table, share stories, laughter, and the joy of good food, creating memories that will linger long after the last bite is gone.